Many companies have been advertising lecithin as a supplement that helps promote weight loss. While all that can be true, have you gotten the facts about lecithin down? What exactly is lecithin? And what can it do for us?
A Phospholipid
One of the first facts about lecithin that you ought to know is that it is a phospholipid, one of the many found in all living organisms, including humans. But more than that, lecithin is actually a complex mixture of phospholipids, glycolipids, triglycerides, sterols, and small quantities of fatty acids, carbohydrates, and sphingolipids. Its primary phospholipid components include phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatic acid (PA).
Now, since lecithin is present in the cells of all living organisms, you must think and believe that it is an essential nutrient. Certainly, that is what the adverts have been telling us. However, the facts about lecithin will tell you that the substance actually comes from the diet and is only synthesized in the body. Therefore, it is not an essential nutrient, although it may have some beneficial effects.
As a phospholipid, the facts about lecithin will indicate that the substance is a major component in cell membranes. Lipids make the cell membrane semi-permeable - that is, it allows some substances in while keeping other substances out. With its main component of choline, lecithin facilitates the movement of fats in and out of cells, as well as ions, wastes, and nutrients.
Besides providing protection around the cells, the facts about lecithin will also tell you that its function encompasses even the framework of the cell itself. Along with protein and carbohydrates, lecithin helps keep the cell structure strong and retain its shape.
Functions and Benefits
All the facts about lecithin will lead you only to one thing: that it’s a good thing the French scientist Maurice Gobley discovered it when he did in 1950. Otherwise, we would still be stuck with using the other emulsifiers in our foods which contain toxins that are harmful for human consumption.
One of the most popular facts about lecithin is that it exhibits emulsifying properties, which the food industry has found many uses for. Aside from keeping margarine and butter in its solid state and provide coating for chocolates and other foods, lecithin can also be used to enhance the nutritional and physical properties of your everyday recipes.
One or two tablespoons of lecithin will give an emulsifying surface of fat over your chili, soups, and gravies, giving them a uniform and appealing look. The fat won’t float and people who eat your food will praise you for such your wonderful recipe.
Besides food, lecithin also has other uses. Weight loss and diet enthusiasts consume granules and powders of lecithin directly from the container to help them with their weight loss regimen. Plus, countless studies revealed facts about lecithin that showed how the substance can positively affect persons with high cholesterol levels in the blood. Lecithin has been widely used to help people who are prone to heart attacks and strokes, and even degenerative diseases, such as Alzheimer’s Disease, Parkinson’s as lecithin is also a primary component in the brain’s myelin sheath.
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Lecithin Sources
War II, people were in the habit of eating large amounts of organ meats, red meats, whole eggs, whole milk with cream, dairy cream, and liver, all of which are excellent lecithin sources. But what makes these foods such excellent lecithin sources also make people turn away from them. That's because these foods are often very rich in fats and calories, which in today's diet-conscious community Facts about Lecithin may pose several negative health effects. If eating these lecithin sources is a concern for most people, then getting alternative sources, such as supplements may be the solution to look for. According to the USDA, particularly its Economic Research Service, the average American consumed 12 fewer pounds of red meat in 1996 than 20 years ago. In addition to that, it was also found that the average American, even with all the varied uses of lecithin, consume only about 3 g/day of the compound. To maintain adequate supply of...
What is Lecithin
... the substance is synthesized by the body from food. This means that it is not an essential nutrient, since the body can always get its supply of lecithin from its diet. This is also one of the reasons why hardly anyone ever suffers a deficiency in lecithin. Still, having a steady supply of lecithin for our body's use is good, if only to take advantage of the benefits it has to offer. Lecithin is naturally found in the foods that we eat, especially rich foods, such as egg yolk, soybeans, grains, wheat germ, fish, legumes, yeast, peanuts, etc. The compound can also be found as supplement sold to the public. Lecithin capsules, powder, or granules are sold in many food and drug stores, often marketed...
Lecithin Benefits
... cell membrane or cell walls of every single living cell of an organism, whether plant or animal in origin. As you may already know, the cell membranes or cell walls are a semi-permeable layer that is responsible for regulating the passage of nutrients into and out of cells. Lecithin forms one of the major components of this membrane. In addition, lecithin is also a major component in the protective sheaths that surround the brain, muscles, and nerve cells. Although lecithin is Facts about Lecithin essentially a lipid, it is also partially soluble in water due to its phosphate group. This unique structure of the compound contributes to one of its lecithin benefits, which is to act as an emulsifying agent, making it a convenient ingredient to use in many processed foods. Lecithin for Health While there is little doubt that lecithin is indeed a powerful emulsifier, there is more to lecithin benefits than that. For decades, people have been touting that treatment for high cholesterol is one of the many lecithin...
Lecithin Effects
... is how it got its name - lethikos, the Greek word for "egg yolk." But by the end of the 1930s, it was soon discovered that lecithin may also be extracted from crude soybean oil after it has undergone a process called hexane extraction. Lecithin Effects as an Emulsifier The food industry is among the first industries that discovered the wonderful lecithin effects of this natural emulsifier. Since its discovery, it has been used Facts about Lecithin in foods such as chocolate, cheese, margarine, and salad dressings. Acting as an emulsifier, the lecithin effects help mix fats with water and keep them from separating. When you place the chocolate bar in the freezer, the low temperature causes the lecithin effects on the fat to fall apart. That's why the fat...
Lecithin Side Effects
... is having positive lecithin side effects on persons combating atherosclerosis, multiple sclerosis, cirrhosis of the liver, gall stones, psoriasis, eczema, scleroderma, anxiety, tremors, and brain aging. But what is lecithin? And why does it have all these lecithin side effects? Lecithin, the Chemical Lecithin is mainly made up of a compound called phosphatidylcholine, which is one of a group of fat soluble phospholipids within the compound. In chemistry, the word lecithin is even used interchangeably with phosphatidylcholine, though most commercial lecithins (especially those derived from soybean) contain only about 20% of the compound. The chemical substance lecithin is found in all living organisms, specifically comprising the cell membrane and other membranes of organelles inside the cell itself. It is also a major component of the myelin sheath, which is the thin covering that envelopes brain neurons and our nerves. The unique structure of lecithin plays a role in the protection of our body from the destructive effects of...
Structure of Lecithin
... lecithin consists of a mixture of neural and polar lipids that act as emulsifiers and/or lubricants. In biochemistry, it refers to phosphatidylcholine, a phospholipid composed of glycerol, two fatty acids, a phosphate group and choline. Lecithin was first discovered in 1846 when French scientist Maurice Gobley separated the nutrient from egg yolk. In 1850, he gave it the name lekithos, which is Greek for "egg yolk." But by the 1930s, majority of the lecithin sold commercially was derived from soybean oil. The nutrient was found as a by product of the degumming process of soybean oils. The Structure of Lecithin: Egg Yolk There are differences in the structure of lecithin derived from egg yolk and those derived from plants, such as soy lecithin. First, the structure of lecithin derived from egg yolk is essentially composed of triglycerides and phospholipids, which differs...
Lecithin Weight Loss
... particularly in fat metabolism. In addition, lecithin helps keep fats in liquid form. That way, they do not cling to the veins and arteries and clog the passages - a symptom of the condition called atherosclerosis. By dispersing fat in the water instead of letting them stick to the walls of the arteries, lecithin aids the cardiovascular functions of the body. Lecithin Weight Loss Supplementation The ability of lecithin to facilitate fat burning makes it a valuable compound in the weight loss and diet community. In fact, the compound is currently marketed as a lecithin weight loss supplement, an alternative weight loss regimen for those who want a diet quick fix. Of course, lecithin can be naturally found in foods that we eat. Certainly, foods that are rich in lecithin are foods that we often include in our daily diet, such as egg yolk, soybeans, grains, wheat germ, fish, legumes, yeast, and peanuts. However, if these are not enough, lecithin weight loss supplements...
Lecithin is Powerful
... alternatives, lecithin can be totally biodegraded and metabolized. In addition, lecithin is powerful since it is already an integral part of biological membranes, making it virtually non-toxic. Other emulsifiers can only be excreted via the kidneys so they may contain impurities. Phosphatidylcholine is a mixture of differently substituted sn-glycerol-3-phosphatidylcholine backbones. Chemically, its structure is utterly variable and dependent on fatty acid substitution. Another reason that lecithin is powerful is its role in protecting fatty acids from the damages caused by oxidation. An essential nutrient, fatty acids are highly vulnerable but greatly needed by the body. They are polyunsaturated fats and are a vital pat of each molecule. By keeping these fatty acids from becoming damaged due to oxidation, phosphatidylcholine or lecithin stabilizes them, keeping them away from harmful substances. Lecithin is powerful because of its unique structure. It is both fat loving for the fatty acids (lipophilic) and hydrophobic, meaning it will always Facts about Lecithin be...
Soy Lecithin Allergens
... of soy products in processed foods arose. The compound lecithin was discovered in the by product of soybean processing. After the soybeans were processed and its oils extracted, the liquid waste that is left is made to under go a "degumming" process in order to separate its lecithin content. Since then, most of the lecithin sold in the market today are derived from soya. Soy lecithin is said to contain many benefits that help improve overall lecithin. The presence of lecithin in every cell of the human body as a major component of the cell membrane has led many scientists to conduct investigations on the role of lecithin in the normal bodily processes. It was found that a component of lecithin, phosphatidylcholine and its synthesized form, Facts about Lecithin choline, are vital to liver health in that they help keep fats in the bile and...
Liquid Lecithin
... emulsifier, the function of liquid lecithin is to separate the fatty acids in the bile and protect them from the ravages of oxidation. The compound also helps keep the liver cells healthy so they can continue doing their function of filtering and cleansing the blood of all toxins and harmful molecules. Sources Liquid lecithin can be found in nearly all kinds of food. But the richest sources of liquid lecithin are those that are high in fat and cholesterol, such as eggs, red meat, organ meat, etc. Soybeans are also good Facts about Lecithin sources of liquid lecithin. In fact, majority of commercial lecithin sold in the market today are derived from soybean oil even as the first lecithin was separated from egg yolk in 1850. Every person needs adequate supply of liquid lecithin. While it is true that there are only very rare cases of lecithin deficiency, including lecithin-foods in your diet is one good...
Health Lecithin
... of the iceberg. As more and more researchers are focusing much of their time and energy on investigating the compound, more and more of the health lecithin benefits may be uncovered. Where Lecithin Comes From Lecithin is found in many of the foods we have for our daily diet. However, if you want foods that are rich in lecithin, then turn no further from those same foods that are high in cholesterol and fats. The most concentrated sources of dietary lecithin are organ meats, red meats, and eggs, which is where lecithin got its name by the way - lekithos, Greek for "egg yolk." But with today's current trend in low-fat, low-calorie Facts about Lecithin diet, many have turned away from lecithin-rich foods. This reduction may likely result in an inadequate dietary intake of lecithin and choline, a component of lecithin. In order to make up for the lecithin lost through reduction of egg consumption, organ...
Benefits of Lecithin
... adds sprinkle to your salads, favorite drinks, nut butter, spreads or sauces. Yet, for all the wonderful benefits of lecithin, would you believe that it is actually nothing more than a byproduct of soybean processing? Byproduct, meaning it is little more than waste. So how come this purportedly "waste" product contains so many health benefits? What is the theory behind the benefits of lecithin? Facts about Lecithin Lecithin - Its History and Origin The word lecithin comes from the word lekithos, which is Greek for "egg yolk." It was given that name because lecithin was actually first discovered in 1805 when the French scientist Maurice Gobley isolated the compound from an egg yolk. Lecithin is a great emulsifier. Since its discovery, it has been widely marketed in the commercial sector as an emulsifier used mainly in the food industry as well as an ingredient in products such as paints and pharmaceuticals. For years, people got their source of lecithin from egg...
Lecithin Supplements
... overcome a potential deficiency. Lecithin supplements are one of the few emulsifiers approved by the United States Food and Drug Administration as GRAS or Generally Recommended as Safe for consumer use. There are no Recommonded Dietary Allowances for lecithin supplements; however some scientists do recommend an Adequate Intake for choline. For men, 550 mg is often recommended as adequate for daily use while for women, 425 mg is needed. Both choline and lecithin supplements are available in the market. However, if you want the most effective way to elevate your choline levels, the intake of lecithin supplements is often recommended. Anyway, your body will just synthesize the phosphatidyl choline into choline for use. Another reason that choline supplementation is sometimes discouraged is that taking large amounts of choline supplements has been known to Facts about Lecithin produce a fish-like smell in the user. Taking lecithin supplements with meals is the best way for your body to...
Soy Bean Lecithin
... to the structural integrity of the cell. Being a major component of the cell membrane, it also helps facilitate the movement of fluids in and out of the cell as well as eases cell signaling or communication. It is particularly important in such vital organs as the liver and the brain. Choline helps synthesize acetylcholine, a neurotransmitter responsible for much of our cognitive functions. Because of this unique function of choline, many scientists believe that supplementing our choline supply by taking soy lecithin may aid in brain related disorders, including dementia, memory loss, Alzheimer's disease, and many others. In the liver, the function of phosphatidylcholine is that of an emulsifying agent. It is found in the bile where it keeps the essential fatty acids, stabilizing them and protecting them from the harmful toxins also contained in the bile. Phosphatidylcholine also helps disperse cholesterol in the blood to keep them from sticking to the walls of the arteries. In so doing, it may have a positive effect...
Soy Lecithin
... process actually yields less soy lecithin than the older ethanol benzol process. However, the process also produces a more marketable lecithin with better color, reduced odor and less bitter flavor. Why are they good? The food industry uses soy lecithin for a variety of purposes. As an emulsifier, the substance helps promote solidity in margarine and Facts about Lecithin give consistent texture to dressings and other creamy products. It is also used in chocolates and coatings and to counteract spattering during frying. The U.S. Food and Drug Administration has tagged lecithin as one of the few emulsifiers that is safe for use by consumers. But while soy lecithin is more popular for its emulsifying properties, it has more to offer. Its unique lipid molecular structure makes it useful for pharmaceutical and cosmetic applications. In addition, it is also utilized for a variety of industrial purposes, including paints, textiles, lubricants, and waxes. ...